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Ding! Dong! The witch is dead!
Peel the layer. Blockchain. Responsive design. Break the paradigm…
A new fashion look
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Being a cat
Tolstou excels at being a cat. Here he is, watching cat TV, sleeping on a keyboard, looking disdainful.
Glasses
So the child needs glasses, but only when he’s at school or when he’s on a computer/tablet. It’s a very small correction but it should stop him getting headaches from trying to squint all the time to focus on the blackboard. Little bugger is getting Ray Bans. Yay insurance.
Feeling jealous of my son’s designer glasses, I had to get my own (actually, I’ve been wanting to get a new pair of glasses for years now). This is me pulling a Kevin (from Ghostbusters ?).
Divinum
We went to the Divinum wine expo this weekend. Waaay more efficient than the Caves Ouvertes. We must have tried wines from a dozen producers, if not more, and Katy was able to partake – given the fact that we live 5 minutes walking distance away.
Wines of note:
Pinot noir, Cave de la Pinaudaz, Lonay
Rose doux, Mourvedre-Grenache, Cave Girardet, Lully
Auxerrois, Domaine des Ours, Dully
Cornalin Héritage, Domaine Varone, Sion
Dieci Cavalli, Mazzarotti, Sardinia
Nero D’Avola, Mothia, Sicile
Malbec single vineyards, Finca Orellana, Argentina
Amarone, Montesantoccio, Venice
Vinalba Malbec,Argentine, Bolle
Pinot noir Cuverine, Barrique, Maye, Riddes
Païen, Franc Tireur, Maye, Riddes
Muscat, Les Laudes, Maye, Riddes
Cornalin, La Coraline, Maye, Riddes
Putin on the ritz
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[recipe] Creamy fish chowder
120g sliced bacon, chopped
30g unsalted butter
1 large onion, finely chopped
4 celery stalks with leaves, finely chopped
Kosher salt
Freshly ground pepper
2 large Yukon Gold potatoes (about 500g), peeled, cut into 1/2″ pieces
250ml fish broth
1 tbsp fresh thyme leaves
750g pounds skinless cod, haddock, or pollock fillets, cut into 2″ pieces
1L light cream (12%)
Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.
Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.
Add potatoes, stock, thyme, and 250ml water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.
Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add cream and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.
Chowder can be made 2 days ahead. Let cool; cover and chill.
Lazy or wise?
